Based on sweet potato pie, a favorite in the South, this famous Thanksgiving side dish has a rich history. The marshmallows were added by Janet McKenzie Hill, the founder of the Boston Cooking-School Magazine, in 1917, when the marshmallow evolved from a specialty confection into an everyday treat.
Oxmoor House OCTOBER 2013
1. Preheat oven to 425°.
2. Place sweet potatoes in a shallow baking pan lined with foil. Bake at 425° for 1 hour or until tender. Reduce oven temperature to 350°.
3. Peel sweet potatoes; place in a large bowl. Add butter and next 3 ingredients (through cinnamon); mash with a potato masher until pureed. Spoon potato mixture into a 2-quart glass or ceramic baking dish coated with cooking spray.
4. Bake at 350° for 10 minutes. Top with marshmallows; bake an additional 10 minutes or until marshmallows are lightly browned.
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